Recipe From My BoyfriendSweet Baby Barbeque Tacos with Chipotle Slaw and PicklesMarissa A. Ross

When it comes to the age old question of what’s for dinner, I am pretty predictable. On average, I probably propose we eat tacos at least three times a week. I can’t help it! I love tacos! But the great thing about my complete monochromatic meal suggestions, is that cooks can get mad creative with tacos. As proven by the bazillion fusion-taco trucks I don’t eat at in Los Angeles, you can do whatever you want with these traditionally Mexican pockets of deliciousness. With that being said, my boyfriend decided to give them a mouthwatering, summer-grill swing with BBQ sauce and slaw.

Let me just be real and add that I do not really like coleslaw. I have never liked coleslaw. Or so I thought. I had to really reevaluate some things as I hunched over my open fridge annihilating the left-overs from this recipe at 1am last night. The conclusion: this coleslaw is a game changer.

The following recipe makes a heap more slaw then probably needed for your taco session.


Vegetable Tacos:
• 1 handful of Brussel Sprouts (quartered)
• 4 -5 stalks Broccolini (diced)
• 7 -10 Crimini Mushrooms (quartered)
• Soyrizo (1/2 Link)
• Salt
• Pepper
• Chile Powder
• Taco Shells

Sweet Baby Sauce:
• 1 small Yellow Onion
• Olive Oil
• 1 tablespoon Chile Powder
• 1 cup Sweet Baby Ray’s BBQ Sauce

Chipotle Slaw:
• 1 head Cabbage
• 1 cup Veganaise
• 1 tablespoon Adobo Sauce
• 2 tablespoons White Wine Vinegar
• Dill Pickles


1. Shred the head of cabbage into a mixing bowl. Add Veganaise, Adobo sauce and white wine vinegar. Add a pinch of salt and pepper. Toss together and set aside in refrigerator.

2. Dice yellow onion and add to small saucepan with some olive oil. Sauté until onions begin to caramelize and then add 1 tablespoon chile powder. After one minute remove from heat and stir in Sweet Baby Ray’s BBQ Sauce. Bring back up to very low simmer. Keep warm.

3. In a large skillet add brussel sprouts, broccolini, crimini mushrooms and olive oil. When mushrooms are soft and onions are caramelized, add soyrizo and cook for another 10 minutes, stirring frequently.

4. Dice dill pickles.

5. Heat tortillas/shells and serve.

And last but not least, chow down. :D

Plan on whipping these bad boys up? Let us know how it goes in the comments!

Big thanks to my amazing boyfriend & the best cook I know, Ben.

  • Shelly Gallender

    I have a great slaw recipe (I dislike traditional slaw) that you might enjoy. You dress the shredded cabbage with a bunch of cilantro, 3 T olive oil, the juice of a couple limes, 2 diced cloves of garlic, and lots of pepper. It’s also good with a little shriracha (or any other hot sauce) and some avocado.

  • David Apol

    next visit to LA…ready for food with u ( taco wine )

  • Marissa A. Ross

    I totally know what you mean! So glad you’re enjoying these! :D

  • Caroline Anderson

    As a vegetarian, I cannot thank you enough for these! I’ve made ALL of them so far and they’ve ALL been delicious. When I first went vegetarian 10ish years ago I got a bunch of cook books and tried new things but lately I’ve just had a revolving diet of pesto pasta, pierogi, and pizza. I love these new recipes and they’ve gotten me back into my cookbooks!

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